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Anaari Baigan

Serves 4

tablespoons vegetable oil
curry leaves
tablespoon mustard seeds
whole red chile
medium white onion, finely chopped
cloves garlic, minced
cup peanuts, ground to a powder
cup (15 ounce can) coconut milk
baby eggplants, scored and fried
tablespoons pomegrenate molasses
Salt to taste
cup fresh pomegrenate seeds


Heat the oil in a medium skillet on medium heat. Add the curry leaves, mustard seeds, red chile and cook, stirring until fragrant, about 2 minutes.

Add the onion, garlic and cook until the onions begin to sweat, about 2 to 3 minutes.

Add the ground peanuts and cook, stirring continiously until darker in color and become very fragrant, about 2 to 3 minutes.

Add the coconut milk, eggplants, pomegrenate molasses, salt and cook, until all the flavors are well combined and the flavours are well blended.

Garnish with pomegrenate seeds and serve hot with fresh bread.

I had created this recipe for the Varli Food Festival 2012. Though I forgot to add the onions in the recipe while doing the demo, it still came out very well.

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